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sweet potato slices with chopped rosemary

Baked Sweet Potato Slices with Rosemary

Valentina K. Wein
Baked Sweet Potato Slices with Rosemary are so incredibly easy to make. With a touch of honey, this pretty, vegan side dish pairs with just about everything, during any season.
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4
Calories 253 kcal


  • 1 pound sweet potatoes (about 2 medium-large), washed and dried
  • 4 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 2 teaspoons fresh rosemary, washed and dried, finely chopped
  • salt and freshly ground black pepper


  • Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat all of it with about 2 tablespoons of the olive oil.
  • Prepare the sweet potatoes. Slice the sweet potatoes into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Use a pastry brush or your finger to rub the remaining olive oil on the top surface of the slices.
  • Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave just long enough to thin it, about 8 seconds. Brush an even amount of this on top of the sweet potato slices and sprinkle lightly with salt.
  • Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.)
  • Adjust seasonings and serve. Taste one of the slices and then sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)


Calorie count is only an estimate.
Keywords Thanksgiving Side Dishes, vegan side dishes, sweet potato sides
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